Tofu Minestrone Soup with Shrimp-stuffed Tofu

Photo: Korea Ministry of Food and Drug Safety

Tofu Minestrone Soup with Shrimp-stuffed Tofu

Name: Tofu Minestrone Soup with Shrimp-stuffed Tofu
Cuisine: South Korea
Ingredients: 35 g shrimp; 50 g tofu; 10 g carrot; 10 g Korean zucchini; 1 g sesame oil; 1 g ginger; 10 g onion; 1 g minced garlic; 70 g chicken stock; 3 g oyster sauce; 2 g soy sauce; 5 g salt to taste [shrimp marinade] egg white; 2 g starch; salt to taste

새우살을 채운 두부 스프(미네스트로네)

Main dish · Boiled

MainsCourse

117kcal · per serving

Not spicySpice

No pork

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Recipe

Tofu Minestrone Soup with Shrimp-stuffed Tofu

Not spicyNo porkNo meat or alcoholContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

shrimp새우
35 g
tofu두부
50 g
carrot당근
10 g
Korean zucchini돼지호박
10 g
sesame oil참기름
1 g
ginger생강
1 g
onion양파
10 g
minced garlic마늘다진것
1 g
chicken stock닭육수
70 g
oyster sauce굴소스
3 g
soy sauce간장
2 g
salt to taste [shrimp marinade] egg white소금적당량[새우 마리네이션]달걀흰자
5 g
starch전분
2 g
salt to taste소금 적당량

Nutrition per serving

117kcal

5.9gCarbs

13.8gProtein

4.6gFat

361mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mince the shrimp and season.
Cut the tofu into 4x3cm pieces, hollow out one side, fill with the seasoned shrimp, coat with starch, and pan-fry.
Cut the carrot, onion, and zucchini into 1.5x1.5x0.2cm pieces.
Heat sesame oil in a pan, stir-fry step 3 without burning, then add the ginger and minced garlic and stir-fry, then add the chicken stock and boil.
Season the stock with soy sauce and oyster sauce.
Place the pan-fried shrimp-stuffed tofu in a bowl and ladle in the boiled minestrone.

💡 TipMinced chicken breast can be used instead of shrimp.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.